BrisketTown

Each night we turn down the lights, crank up the music, and start doing what we do best: serving up Central Texas-style BBQ classics. Our beef brisket, which we rub in salt and pepper and smoke for about 15 hours until perfectly tender, is our most popular item. But increasingly folks have been flocking to our pork ribs and pulled pork. The crowning jewel for us has been perfecting our house-made Texas "Hot Guts" sausage, which allowed us to complete the Texas Barbecue Trinity (brisket, pork ribs, sausage).

I think Brisketlab was probably the best brisket in Manhattan or in New York at the time, and Delaney Barbecue, I think, has the best brisket there now. It’s not great brisket for New York; it’s just great brisket.